But leeks have more than just cancer-fighting skills. They’re low in calories and high in vitamins and minerals, too— just one cup packs more than 30 percent of the daily value of vitamins A and K, and about 15 percent of the daily recommended folate and manganese intakes. The vitamin A helps maintain healthy skin, teeth, and eyes, while upping folate may decrease the risk for heart disease (not to mention pregnancy complications). Manganese, meanwhile, could help alleviate symptoms of PMS (now if only they could combine the benefits of leeks with the deliciousness of Ben & Jerry’s…).

Get Your Leek On — Your Action Plan

Like its relatives onion and garlic, leeks are ultra-versatile. Their flavor is similar to an onion’s, but milder. And though not too yummy raw, they can be cooked in almost any way imaginable. (Candied? Probably not.) The white and light green portions of this scallion-like veggie are eaten; the darker leaves typically are not. Look for leeks that are stiff, white, and green— not wilted or yellow— and the smaller the stalk, the better the texture. Store them straight from the store (no trimming or washing) in a nice dark fridge, as light can shorten their lifespan.